Add sesame oil, shoyu sauce, coconut aminos, and miso paste.
Let flavors blend for 15 minutes on medium heat.
Toss in carrots and green onions. Let cook for another 5-7 minutes.
In the meantime, bring a large pot of water to a boil. This will be for the ramen noodles.
In the soup pot, toss in broccoli and mushrooms and let simmer for 10 minutes. Cover.
In the pot of water, toss in ramen noodles and cook for a few minutes.
Strain water.
Serve one ladle of soup into a soup bowl and toss a scoop of noodles on top.
Garnish with green onions.
Recipe Notes
Use all organic ingredients if possible. If you prefer to incorporate meat, add in shredded cooked chicken breast when cooking the vegetables. Or try a hard boiled egg. By Tracy Posillico